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Risk assessment and referral levels for dairy foods and foods containing dairy-based ingredients adulterated with melamine
Risk assessment and referral levels for dairy foods and foods containing dairy-based ingredients adulterated with melamine (14 October 2008) In September 2008 FSANZ became aware of media reports which indicated that m ore than 50 000 infants and young children in China had sought treatment for renal tube blockages and kidney stones following consumption of infant formula adulterated with melamine. The deliberate addition of melamine to food or infant formula is not approved anywhere in the world. Four deaths have now been reported and many thousands have been hospitalized with kidney problems. It is understood that melamine was added to infant formula to boost its apparent protein content. Melamine has been commercially used for many years to produce…
Published December 2023
Mercury in fish
Mercury in fish (Last reviewed December 2020) Fish is an excellent source of protein, essential omega-3 fatty acids, iodine, important vitamins and is low in saturated fat. Although mercury is present at low levels in most fish, there is no need for anyone (including pregnant and breastfeeding women) to stop eating fish altogether. Mercury occurs naturally in the environment and builds up in fish over time. All fish contain some mercury with most fish having low levels. Only a few species have higher amounts. The amount of mercury depends on the age of a fish, the environment in which it lives and what it eats. Big fish that have long lifespans and predatory fish such as swordfish and shark/flake tend to have higher levels of mercury than other smaller, younger fish. Most people only eat moderate amounts of…
Published December 2023
Aluminium
Aluminium (June 2019) Aluminium is the most abundant metallic element found in the Earth's crust and occurs naturally in soil, water and air. Occurrence in foods can occur naturally, for example, through uptake from soils or water, or from aluminium-containing food additives. Food additives containing aluminium are commonly used in baked products as leavening agents and also as emulsifiers and anti-caking agents. Standard 1.3.1 of the Food Standards Code lists the additives and levels permitted for use in Australia and New Zealand. Health effects The Food and Agriculture Organization/World Health Organization Joint Expert Committee on Food Additives (JECFA) established a health based guidance value (…
Published December 2023
Chemicals in food
Chemicals in food In this section
Ethylene oxide
Ethylene oxide What is ethylene oxide? Ethylene oxide is a man-made chemical that exists as a gas above 10°C. It does not persist for long in the environment due to its instability. What is ethylene oxide used for? The primary use of ethylene oxide is as an intermediate ingredient in the further manufacture of industrial products (e.g. polyester). Ethylene oxide also has applications as a sterilising agent in healthcare and as a fumigant pesticide in agriculture. Historically, ethylene oxide was used as a fumigant pesticide to treat foodstuffs sold in Australia. Because of its volatility, ethylene oxide residue in food post-treatment can fully dissipate with time. However, the use of ethylene oxide on foods is being phased out worldwide, due to health concerns associated with residues that may…
Published December 2023
Glyphosate
Glyphosate (August 2019) Key points
- Food Standards Australia New Zealand (FSANZ) is aware of recent international concerns about the use of glyphosate.
- Glyphosate is a herbicide which is widely used in Australia and many other countries to control weeds.
- The Australian Pesticide and Veterinary Medicines Authority (APVMA) regulates the use of glyphosate.
- The APVMA, in collaboration with FSANZ, sets Maximum Residue Limits for pesticides, including glyphosate, to limit the level of residue that can be legally present in Australian and imported foods.
- We undertake routine monitoring of glyphosate and other agricultural chemicals in the food supply as part of the…
Published December 2023
Perfluorinated compounds
Perfluorinated compounds (December 2021) Perfluorinated compounds and their derivatives are man-made chemicals that have been used in a wide range of products, including garments and textiles, fabric protection, furniture, and some types of fire-fighting foam. There are three principal contaminants that may be found in contaminated food: PFOS; PFOA and PFHxS. The scientific literature on the effects of these chemicals on people is inconclusive. However, testing on animals has shown some effects at low doses. FSANZ work on perfluorinated compounds In 2016, the Australian Government Department of Health (Health) commissioned FSANZ to:
- provide advice on appropriate health based guidance values (HBGVs) for PFOS, PFOA and PFHxS
- conduct a preliminary dietary exposure assessment…
Published December 2023
Pyrrolizidine alkaloids in foods
Pyrrolizidine alkaloids in foods (November 2022) Pyrrolizidine alkaloids (PAs) are naturally occurring plant toxins which may cause adverse health effects when consumed at high enough levels. There are more than 600 different PAs which are produced by about 6000 types of plants. PAs have been found in some foods, including honey, tea, herbs, spices, grains, and animal products such as meat, milk and eggs. Pyrrolizidine alkaloids in honey PAs may be present in honey when bees forage on PA-containing flowers such as Paterson's Curse, also known as Salvation Jane. In 2001, FSANZ established a safe level of dietary exposure for PAs of one microgram per kilogram bodyweight per day based on known toxicity in humans. FSANZ…
Published December 2023
Food allergies and intolerances
Food allergies and intolerances Food allergies A food allergy occurs when a person's immune system reacts to allergens that are harmless to other people. Most food allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and wheat. These must be declared whenever they are present in food as ingredients (or as components of food additives or processing aids), however small the amounts present. Read more about the requirements on the allergen labelling page. Food intolerances Adverse reactions to foods occur in a small proportion of the population. These reactions are not the same as allergies, but may include:
- rashes and swelling of the skin, asthma, and stuffy or runny nose
- irritable bowel…
Published December 2023
Allergen Collaboration
Allergen Collaboration FSANZ established the Allergen Collaboration in 2011 to strengthen engagement and collaboration among a range of stakeholders involved in managing food allergens. Members of the Collaboration include food industry, consumer and government representatives who meet to explore non-regulatory measures that can improve the management of food allergens. The Collaboration's activities mainly involve the development and sharing of education and communication initiatives including the food allergen portal. The food allergen portal provides access to best practice food allergen resources and key messages to promote in different sectors. Read more about the food allergen portal. More information…
Published December 2023